Easy Gluten Free Sheet Pan Pork Chops With Vegetables Recipes

SHEET PAN PORK CHOPS WITH POTATOES AND BROCCOLI

Steps:

• Preheat oven to 425 degrees and grease a baking sheet.
• Arrange potatoes on 1/3 of the sheet pan. Bake for 5-10 minutes while you prepare the pork chops.
• Season pork chops generously all over with salt and pepper, then season with garlic powder, Italian herb blend, paprika, and ranch seasoning.
• Add pork chops to the pan, arranging them in the center third of the pan. Return to oven for 10 minutes. Meanwhile move on with preparing the broccoli.
• Toss broccoli with oil and season with salt and pepper. Arrange on remaining 1/3 of the baking pan.
• Return pan to oven and bake for another 10-15 minutes until broccoli and potatoes are easily pierced with a fork. Pork center should read 145 degrees if using a meat thermometer.
• Allow pork to rest for 3-5 minutes before serving with potatoes and broccoli. Enjoy!

EASY PORK CHOP SHEET PAN DINNER

Steps:

• Preheat your oven to 400 degrees Fahrenheit.
• Add the olive oil, paprika, brown sugar, garlic powder, and salt and pepper to a small bowl and mix until it forms a paste.
• Rub the mixture onto both sides of the pork chops and set aside.
• Add the chopped potatoes, the baby carrots and green beans to a large sheet pan.
• Pour the olive oil, lemon juice, garlic powder, parsley and salt and pepper over the top and toss well to coat.
• Arrange the veggies to lay as flat as possible on the sheet pan and nestle the pork chops on top.
• Place the sheet pan in your preheated oven and bake for about 20 minutes, or until the pork reaches an internal temperature of 145 degrees Fahrenheit.
• Serve immediately with a sprinkling of fresh parsley, if desired.

EASY GLUTEN FREE SHEET PAN PORK CHOPS WITH VEGETABLES

Steps:

• Preheat oven to 450ºF.
• Cover a rimmed sheet pan with aluminum foil or parchment paper if desired for easier cleanup.
• Whisk the Olive Oil, Worcestershire Sauce, Ranch Dressing Mix, garlic powder, salt, pepper in a measuring cup or small bowl.
• Transfer about 3 Tablespoons of the mixture to another bowl and reserve for the pork chops.
• Add the vegetables to a large bowl.
• Add the marinade to the vegetables, tossing to coat.
• Spread the vegetables onto the sheet pan in a single layer.
• Bake the vegetables in the oven for about 20-25 minutes until they are softened and starting to brown.
• While the vegetables are baking, brush the pork chops with the reserved marinade and sprinkle with paprika.
• At the end of the initial vegetable cooking time, add the pork chops to the sheet pan in among the vegetables.
• Bake for 8-10 minutes or until the pork is no longer pink in the middle. The internal temperature should be 160ºF-165ºF.
• Sprinkle the pork chops and vegetables with chopped parsley before serving.

FABULOUS GLUTEN-FREE FRIED PORK CHOPS

Steps:

• Mix coconut flour, cornstarch, granulated garlic, paprika, flaxseed meal, parsley, baking powder, sugar, onion powder, salt, and pepper together in a shallow bowl.
• Dredge pork chops in the coconut flour mixture until coated on both sides.
• Heat coconut oil in a large skillet over medium-high heat until melted. Cook pork chops, covered, until browned, about 5 minutes. Flip and continue cooking until browned on the second side, about 3 minutes more.